Summer is finally here and the sun is shining bright. You need a dessert that feels just as vibrant and fresh as the season. This Vegan Mango Cake is exactly what your family is craving right now.
It is golden, incredibly moist, and bursting with tropical flavor. You will love how easy it is to whip up for a weekend picnic. This cake delivers a sweet escape in every single bite.
Why This Recipe Is a Winner
This recipe is a total game-changer for busy home cooks. It uses simple pantry staples and fresh fruit for a natural sweetness. You do not need any fancy egg replacers or expensive ingredients.
It is a wonderful crowd-pleaser for your next summer potluck. Even your non-vegan friends will ask for a second slice. The texture is perfectly tender and never dry.
Simple Cooking Steps
Making this cake is as easy as whisking a few bowls. You start by mixing your dry ingredients together. Then, you stir in the velvety mango puree and wet ingredients. It comes together quickly without a heavy stand mixer.
The batter smells like a tropical vacation as it bakes. You will feel like a pro even if you are a beginner baker. Just pour, bake, and get ready to frost.
Ingredients You’ll Need
Most of these items are likely already in your kitchen cupboards.
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 1 cup fresh mango puree
- 0.5 cup vegetable oil
- 0.5 cup unsweetened almond milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 0.5 cup vegan butter for frosting
- 2 cups powdered sugar for frosting
- 2 tbsp mango puree for frosting
Step-by-Step Directions
- Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine mango puree, oil, almond milk, apple cider vinegar, and vanilla extract.
- Gradually pour the wet ingredients into the dry ingredients and whisk until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before transferring to a wire rack.
- Prepare the frosting by beating vegan butter, powdered sugar, and 2 tablespoons of mango puree until fluffy.
- Apply the frosting to the cooled cake and serve.
Best Ways to Enjoy It
Serve this cake on a pretty platter at your next backyard gathering. I love adding extra slices of fresh mango on top for decoration. It looks beautiful and tastes even better when shared with friends.
You can also pair a slice with a cold glass of almond milk. It makes a wonderful after-school treat for the kids. Sit back, relax, and enjoy the sunny flavors together.
Keep It Fresh
You can store this cake in an airtight container in the fridge. It will stay moist and delicious for up to three days. If you have leftovers, they make a great quick snack.
You can also freeze individual slices for later. Wrap them tightly in plastic wrap to keep them fresh. Simply thaw at room temperature when you need a sweet tropical fix.
Tips for Best Results
- Use very ripe mangoes for the best natural sweetness.
- Do not overmix the batter to keep the cake light.
- Sift your powdered sugar for a silky smooth frosting.
- Make the mango puree at home using a simple blender.
- Ensure the cake is completely cool before you start frosting.
- Add a tiny pinch of lime zest for a zesty summer twist.
- Tap the pan on the counter to remove air bubbles.
Easy Flavor Ideas
- Swap almond milk for coconut milk for a richer flavor.
- Add a handful of shredded coconut to the batter.
- Use a gluten-free flour blend for a dietary-friendly option.
- Mix in a half teaspoon of ground cardamom for warmth.
Common Questions
Can I use frozen mango?
Yes, you can use frozen mango for the puree. Just make sure to thaw it completely before blending. Drain any excess water so the batter stays balanced.
What if my frosting is too thin?
If the mango puree makes the frosting runny, don’t worry. Simply add more powdered sugar one tablespoon at a time. It will thicken up into a creamy delight quickly.
Is this cake kid-friendly?
Absolutely, kids love the bright color and sweet fruit taste. It is a great way to serve a healthier dessert option. They will never guess it is completely vegan!
I hope this sunny recipe brings a little tropical joy to your home. It is the perfect way to celebrate a beautiful summer day with the people you love. Happy baking!
— Lidia
Vegan Mango Cake
Ingredients
- 2 cups all -purpose flour
- 1 cup granulated sugar
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp sal t
- 1 cup fresh mango puree
- 0.5 cup vegetable oil
- 0.5 cup unsweetened almond milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 0.5 cup vegan butter for frosting
- 2 cups powdered sugar for frosting
- 2 tbsp mango puree for frosting
Instructions
- Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine mango puree, oil, almond milk, apple cider vinegar, and vanilla extract.
- Gradually pour the wet ingredients into the dry ingredients and whisk until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before transferring to a wire rack.
- Prepare the frosting by beating vegan butter, powdered sugar, and 2 tablespoons of mango puree until fluffy.
- Apply the frosting to the cooled cake and serve.
